Mexican spices add to the flavor of this easy Crockpot pot roast recipe that comes out tender, moist and delicious every time.
1 2 1/2 to 3-poundboneless chuck beef roast
1 1/2teaspoonskosher salt
1 1/2teaspoonsfreshly ground black pepper
1onionpeeled and quartered
3stalkscelerycut into 3-inch pieces
3carrotspeeled and cut into 3-inch pieces
5clovesgarlicpeeled and smashed
Cilantro for garnish
Pat the chuck roast dry with a paper towel. In a small bowl mix the kosher salt, black pepper and smoked paprika together. Sprinkle over both sides of the chuck roast and pat into the meat.
Heat a large skillet over medium-high heat. Add the olive oil and then add the roast. Cook on both sides until nicely browned, about 3-4 minutes per side.
Line a slow cooker with a Reynolds Slow Cooker Liner according to the package directions. Add the onion, celery, carrots and garlic. Transfer the browned roast to the slow cooker. Whisk the water, beef bouillon, ground cumin and chile powder together and pour over the meat.
Cook for 4 hours on high or 8 hours on low.
Transfer the meat to a platter. Strain the broth into a jar or measuring cup and transfer the vegetables to a bowl.
Shred the meat and mix with 1/2 cup or more of the broth, garnish with chopped cilantro if desired, and serve.
Slow Cooker Mexican Pot Roast
Amount Per Serving (1 g)
Calories 515Calories from Fat 279
% Daily Value*
Saturated Fat 14g88%
Vitamin A 5508IU110%
Vitamin C 5mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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